A FOOD TRADITION
Algerian Cuisine
A diverse Maghrebi cooking tradition shaped by Arab, Amazigh, Ottoman, Mediterranean, and Saharan influences.
Dishes linked to this cuisine
13–24 of 44
Dolma
Dolma is a stuffed vegetable or leaf preparation commonly filled with rice, herbs, and sometimes minced meat, then gently simmered until tender.
Doubara
Doubara is a spicy Algerian legume stew from the Biskra region combining chickpeas and fava beans with tomato, garlic, cumin, and chile.
Dziriette
A traditional Algerian almond tart pastry made with a wheat-flour shell and sweet almond filling scented with orange-blossom water.
frita
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Ghribia
A crumbly Algerian shortbread made from flour, sugar, and fat, sometimes flavored with cinnamon or finished with nuts.
Harira
Harira is a richly seasoned Algerian soup commonly prepared with tomato, chickpeas, lentils, onion, celery, herbs, flour, vermicelli, and lamb or other meat.
Hmiss
Hmiss is an Algerian roasted vegetable salad made primarily from charred peppers and tomatoes with garlic, oil, and salt.
Kalb el Louz
A traditional Algerian baked semolina pastry layered or filled with almonds and soaked with a sweet orange-blossom syrup.
Karantika
Karantika is an Algerian baked chickpea-flour savory custard, commonly seasoned with cumin and salt and served warm.
Kesra
Kesra is a traditional Algerian flatbread made from durum-wheat semolina and water, enriched with oil and salt, then cooked on a griddle or baking surface.
Loubia
Loubia is an Algerian white-bean stew cooked with tomatoes, onion, garlic, cumin, and oil until richly flavored and tender.
M'hancha
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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.